For cooking dosas Oil
2 tsp Salt
1/2 tsp Fenugreek seeds
1/2 Cup Black Gram (Dhuli Urad – split and husked)
2 Cups Rice (preferably parboiled)
For the Masala:
500 Gram Potatoes (peeled and cubed), boiled
1/2 Cup Water
1/4 tsp Turmeric, powdered
2 tsp Salt
6-7 Curry leaves
1 tsp Mustard seeds
2 Tbsp Oil
2 Green chillies (optional), finely chopped
1 1/2 Cups Onions, sliced
1.Wash the rice, soak it in a container. Take dal and fenugreek seeds together in the other container. Soak them for 5-6 hours or overnight according to the weather.
2.Grind the two mixtures separately to give it a very smooth consistency and then mix the two batters.
3.Then add salt and pour water so that it gives it a dropping consistency and let it ferment overnight or as per the weather, till it becomes little spongy.
4.If the batter becomes thick add a little water to give it required pouring consistency.
5.Heat tawa, brush a little oil over it then splash a little water and immediately pour the batter and spread it in a circular motion.
6.Turn the flame to medium, add little oil around the edges in such a way that it seeps under the dosa.
7.As the edges starts turning little brown put the filling in the center and fold the dosa. Serve it along with sambar and chutney.
1.Heat oil in a pan, add mustard seeds let it splutter then add onions, green chillies, curry leaves and mix it over high heat till it becomes a little transparent.
2.Now add turmeric and salt, mix it well.
3.Add potatoes, mix it properly, then add water and allow it to simmer for about 2-3 minutes.